Ingredients

Directions

To prepare frosting, beat cream cheese and sugar in a large bowl, with mixer at medium speed, until smooth. Add cream and vanilla; beat on high speed until stiff peaks form. Refrigerate frosting while assembling cake.

Cut pound cake horizontally into 3 equal-size slices. Place bottom slice on platter and spread with 1/4 cup lemon curd. Arrange 3/4 cup raspberries over lemon curd. Spread jam on one side of each of the two remaining slices of pound cake. Lay one slice, jam-side down, over raspberry-topped cake. Repeat process with remaining 1/4 cup lemon curd, 3/4 cup raspberries and remaining cake. Spread frosting over top and sides of cake, cover loosely with plastic wrap and refrigerate 2 hours or overnight.